# SEY Discord Browser Archive - 2026-07-21 ## Index - [seylance2897](#seylance2897) - [lancehedrick](#lancehedrick) - [opp4004](#opp4004) - [dougssg](#dougssg) - [naomi (car7iern)](#naomi-car7iern) ## seylance2897 - `2026-07-21 00:10` `#cupping` hah same - `2026-07-21 00:15` `#cupping` i actually cupped it today! - `2026-07-21 00:43` `#cupping` Its a little to dark to get a proper read on the coffee for me... the question that needs to be asked of castillo is if it is vegetal or not, specifically green peper vegetal... roasted to this level its pretty hard to get a read on it... I am pretty suprised at the level of sweetness though actually - `2026-07-21 17:06` `#origins-and-producers` this is super interesting... we'll be participating in scoring the BOP next year hopefully - `2026-07-21 17:07` `#cupping` i've never found Bolivian coffees and or Nic coffees that have the same qualities as those top lots from ES. maybe they're out there - `2026-07-21 17:08` `#1513307859658477568` Idido! Tim Hill classic - `2026-07-21 17:38` `#cupping` yeah, i am very interested and am definitely actively looking to get my hands on some maracaturra from Nic. I did cup the pacamara from Takesi this year and itwas definitely one of the best Pacamara's i've ever tasted... zero herbality. But other than Takesi, there is just too much catimor in Bolivia and all the rodriguez coffees are way over processed for me. - `2026-07-21 17:39` `#origins-and-producers` guayabito? - `2026-07-21 18:37` `#origins-and-producers` I have tried it... also believe the potential is quite good. I certainly have never tasted a 94pt version of it... but certaily 89 maybe 90 - `2026-07-21 18:41` `#origins-and-producers` what do you mean by this exactly? - `2026-07-21 18:46` `#origins-and-producers` Gesha and the JARC 74 have completely different genetics - `2026-07-21 18:48` `#cupping` Espirito santo, a region in Brazil! - `2026-07-21 18:53` `#origins-and-producers` do you have the report? - `2026-07-21 21:05` `#cupping` I honestly taste very few coffees from Brazil! Most coffees from there are not the profiles I'm particularly looking for! ES is very specific region in brazil of small holder producers going and processing washed Catucai that can have a really cool and specific profile - `2026-07-21 21:08` `#origins-and-producers` oh so its actually a cross of gesha and jarc 74 - `2026-07-21 22:15` `#cupping` yes 100% Paulo brought me as sample of Rodrigo's catucai 2 years ago.. it went slightly savory for me, but still the profile and expression was very, very good - `2026-07-21 22:19` `#origins-and-producers` lemme know.. Also, it's weird that it doesn't specify which jarc 74 it actually is - `2026-07-21 22:20` `#cupping` i have not! - `2026-07-21 22:23` `#1513307859658477568` This is a pretty challenging question to answer... I think it depends on what the overall goal is. If your talking about roasting specifically, its very help to define exactly how you want the coffee to taste from a roast perspective. the best way to do that is to taste a lot of different roasters coffee figure out where you want to live from a development perspective and learn how to taste that really well.. then you try to match that development in your roaster... so if it tastes dark when tasting next to the development your shooting for then you lighten the development, if it tastes to light, i.e cereal, grass, etc, then you develop more.. until you start to get closer to the level of development your shooting for... when its ready to sell is entirely up to you! - `2026-07-21 23:45` `#cupping` I still believe in those coffees and believe they can be exceptional... i just think navigating how to get them and motivating producers to make them is exceptionally challenging and at the end of the day it will be a ton of effort for like 10kgs of coffee. I'm still working on trying to figure something out there though [Back to index](#index) ## lancehedrick - `2026-07-21 18:21` `#filter-focused` most annoying thing ever [Back to index](#index) ## opp4004 - `2026-07-21 01:12` `#cupping` Find Nic and Bolivia instead lol - `2026-07-21 01:26` `#origins-and-producers` I’ve been wondering this for a while… why do you almost never use coffees from Costa Rica? Is it because of the quality? - `2026-07-21 01:29` `#cupping` I’m looking forward to seeing your reaction after you try it, for a lot of reasons. 😂 - `2026-07-21 02:02` `#what-are-you-brewing` I'm not trying to put anyone down, but many Chinese roasters don't even seem to fully understand what they're selling. With the exception of places like Big Sur, that's especially true - `2026-07-21 02:03` `#what-are-you-brewing` You have to keep in mind that, in general, their understanding of coffee still has a long way to go. Their specialty coffee market has only really started to develop in recent years - `2026-07-21 02:05` `#what-are-you-brewing` Zero Fermentation itself isn't anything particularly unusual. The cherries are depulped using a mechanical Eco-Pulper. While it's often said that this removes most of the mucilage, in reality it usually leaves about as much behind as a White Honey process. The coffee is then dried immediately, without any fermentation step. It's actually one of the most common processing methods around Jimma, but interestingly, you don't see it very often outside of Jimma - `2026-07-21 02:07` `#what-are-you-brewing` If you really think about what "fermentation" means, then true Zero Fermentation doesn't really exist—except for the very small number of producers who pulp the cherries immediately after harvest. Strictly speaking, there's almost always some degree of what people nowadays would call reposado before pulping. I think they're simply trying to say that there's no fermentation after pulping, which is probably why they use the term "Zero Fermentation" - `2026-07-21 02:09` `#what-are-you-brewing` Anyway, I think a big part of what made Jimma coffees so beautiful was that combination of mechanical depulping with the Eco-Pulper and drying the coffee immediately afterward. If producers in Sidama start adopting that process more widely, maybe we'll get to see an even greater variety of beautiful coffees. Let's stay optimistic. 😂 - `2026-07-21 02:12` `#what-are-you-brewing` If I were to suggest an approach that might actually improve it... they could do something similar to these recent modified washed processes—briefly soaking the coffee in water and then taking it out(or just submerged). I'm really curious how that would affect the cup - `2026-07-21 02:22` `#what-are-you-brewing` Anyway, right now I'm drinking a Maracaturra from Nicaragua. The farm is La Picona, the producer is Martha Lucia Albir Sotomayor, and it's from Dipilto. Interestingly, it's a Honey process. As you can see from the photo, it's roasted incredibly light—by the old terminology, you'd probably call it a cinnamon roast. 😂 Nicaraguan Maracaturra always reminds me of Ecuadorian Mejorado. It almost always carries those characteristic apricot notes, bright lemon-like acidity, and elegant florals. This coffee is no exception. The first sip opens with apricot and lemon, then from the mid-palate onward a fresh green grape character takes over and lingers all the way through the finish. There are delicate floral notes woven throughout as well, making it a really enjoyable cup. My only complaint is that, because of the roast level, it doesn't quite manage to hide the fermented character of the Honey process. That's a little unfortunate—but it's still a coffee I can happily enjoy. Attachments: - [IMG_1561.JPEG](https://cdn.discordapp.com/attachments/1483078064119222384/1528920043394437230/IMG_1561.JPEG?ex=6a67f640&is=6a66a4c0&hm=7f0a472ca57f79284fc5efc1b2d3e4875d4b3ffc057014632cf5c7e3d2b5a617&) (image/jpeg 1536x2048) - `2026-07-21 03:09` `#what-are-you-brewing` When I was buying coffee from China, I was trying to find a coffee called “Oiran Coffee.” It was labeled simply as Guji Goyo, so I assumed it was the Tirtira Goyo that I knew. But something felt off. This place isn't particularly famous, yet they were claiming things like it had won awards at ToH and so on, so I asked them directly what the coffee actually was. I didn't get an immediate answer. Eventually, someone higher up replied that it was simply Hambella Buku Abel. But they called it Goyo, right? 😂 My friend recently bought a coffee advertised as a ToH #1 coffee as well, but when they asked for the exact information, the response was basically, “Actually, we’re not sure what we bought.” That’s the reality of the specialty coffee market in China. Unless they are directly working with the farms themselves, the green coffee supply chain is often extremely opaque. - `2026-07-21 03:11` `#what-are-you-brewing` Korea is a bit different, I guess. They do try their best to provide accurate information, but it's not always easy. Recently, there was even an incident where a very famous Tamiru coffee arrived with a completely different label, and the green coffee importer failed to catch it, which caused quite a bit of trouble. Korea is a market that generally prefers communicating directly with green coffee importers rather than building direct relationships with producers. - `2026-07-21 03:14` `#what-are-you-brewing` The roasters I follow—meaning not just SEY in the US, but many excellent roasters—at the very least provide a thorough explanation of what they purchased and what story they want to tell with the coffee. That’s where I think there’s a difference. In the US, roasters are often better at explaining the local context and the situation behind the coffee. In Korea, the focus tends to be more on “what coffee they bought and how it was processed.” I think one reason might be that anaerobic fermentation coffees entered the Korean market earlier than in the US, so there’s been a stronger demand for transparency around processing methods. The problem is that this has created a structure where those details are often expected from the green coffee importers rather than developed through direct relationships with producers. - `2026-07-21 03:19` `#what-are-you-brewing` Counter Culture, Metric, Blanchard's, Vivid, Carrier, duck-rabbit, Brandywine, Passenger, B&W, Boon Boona, New Math, hex, and many others... these are the roasters I truly respect. It's not just about the taste of their coffee. They have a deep understanding of coffee and origins, and most importantly, they genuinely know what they're selling. They're basically my green coffee teachers too. 😂 - `2026-07-21 03:21` `#what-are-you-brewing` Anyway, if we're talking about the Korean coffee community, I think it's a bit extreme. People tend to focus either on specialty coffee itself or on equipment and gear. The most interesting thing is that there are very few people who are deeply involved in both at the same time. I think that's one of the biggest differences compared to the US. - `2026-07-21 03:31` `#what-are-you-brewing` I honestly feel like B&W actually enjoys creating that kind of controversy on purpose. 😂 - `2026-07-21 03:33` `#what-are-you-brewing` This is something of an open secret, but when coffee is imported into Korea, it's actually very rare for companies to buy directly from farmers. Most of the time, they have no choice but to purchase through the well-known figures in that region, and in the case of Panama, the entire distribution chain is controlled by just one person. Can you believe that? The reason green coffee importers seem to hold such enormous power is because the structure behind them is even more complicated and influential. 😂 Thankfully, things have been changing recently. The coffee industry structure in Africa is shifting, and in Latin America, improvements in air freight have made it easier for importers and producers to communicate and trade directly. So compared to the past, the situation is a little less centralized. - `2026-07-21 03:39` `#what-are-you-brewing` Exactly, ha.. - `2026-07-21 03:44` `#what-are-you-brewing` This is actually a very common thing. For example, there was a Colombian coffee I became interested in recently. The farm name was listed as Pergamino, and the producer was simply written as “Arnulfo.” Arnulfo who? 😂 I eventually looked into it myself and figured out who he was, but it still feels like green coffee importers aren't always that interested in building a clear connection between the coffee and the actual producer—at least not yet. - `2026-07-21 04:00` `#what-are-you-brewing` I'm actually quite positive about Vietnamese coffee. 😂 I really hope I get the chance to try a proper Vietnamese Arabica someday. Honestly, it's a region I'm even more excited about than Thailand. I've never actually tasted one yet, but Vietnam is always one of those origins where I find myself thinking, "Should I buy it or not?" The reason is simple: Vietnamese chocolate is really good. And I believe places that produce great chocolate often have the potential to produce great coffee as well. Places like Lam Dong especially seem very promising. I'm really looking forward to seeing what they can produce. - `2026-07-21 04:04` `#what-are-you-brewing` I remember seeing a farmer on Reddit a while ago asking people to pay attention to his coffees because he was growing varieties like gesha and pacamara. I wonder how things are going there now. I'm not sure if anything has changed recently. - `2026-07-21 04:07` `#what-are-you-brewing` If someone asked me to describe that process precisely, I would probably call it a hybrid washed process: a first-stage fermentation is induced under a low-oxygen environment, followed by a Zero Fermentation process. The fact that they rinsed it once to avoid pushing it toward a honey-style profile was actually a clever choice - `2026-07-21 04:10` `#what-are-you-brewing` Exactly. When people hear terms like “anaerobic” or “low-oxygen fermentation” in relation to the coffee cherry fermentation stage, they often get intimidated, so producers and roasters tend not to emphasize that part. Instead, they usually describe the final processing method that was applied. SEY’s La Arboleda and David Berrio coffees are also examples where low-oxygen fermentation is induced during the cherry stage. - `2026-07-21 04:11` `#what-are-you-brewing` That's why Zero Fermentation doesn't actually need a cherry fermentation stage at all. I think in Safo's case, they probably did it intentionally as an experiment rather than as a necessary part of the process - `2026-07-21 04:15` `#what-are-you-brewing` Ah, I misunderstood it. 😂 It’s not being rested in a stainless steel tank—it’s being filtered once through a stainless steel mesh. So yes, this is definitely a Zero Fermentation process, and they simply washed it once to prevent it from developing into a Honey-style profile. It might actually result in a cleaner processing style. I'm curious to see how it turns out - `2026-07-21 04:18` `#what-are-you-brewing` On the other hand, if the coffee isn't washed after the Zero Fermentation stage, that means some amount of mucilage remains during drying—so those coffees are essentially the ones that should be called Honey. Because of that, they often show much stronger fruit-driven flavors and tend to have higher intensity as well - `2026-07-21 04:27` `#what-are-you-brewing` Lance actually said that Banko was his favorite 😂 - `2026-07-21 05:16` `#what-are-you-brewing` Not bad. It’s exactly that level - `2026-07-21 07:06` `#what-are-you-brewing` Right now I'm drinking Musumba Lot 1 from Burundi. It's filled with flavors of longan honey, red tea, blood orange, and a hint of mace, all wrapped up in an incredibly exotic aroma. I absolutely love it - `2026-07-21 17:11` `#cupping` I think ES has become almost mythical at this point. I was lucky enough to taste some of the ES competition coffees before, and honestly, only two of them really lived up to the reputation. The rest weren’t anything like they used to be. There was one that really stood out, though—it was from a different producer who worked through Fazenda Um - `2026-07-21 17:14` `#cupping` Flávio Salles, Catucai 2SL. That was the last truly great ES coffee I drank - `2026-07-21 17:16` `#cupping` And I still think you should try a Nicaraguan Maracaturra. 😂 I’m serious—it really reminds me of Ecuadorian Mejorado. As for Bolivia… I tasted a few coffees from Los Rodriguez this year, and they were just okay, not good 🫩 - `2026-07-21 17:32` `#cupping` That said, I still have faith in Java from both Bolivia and Nicaragua. They really remind me of ES. - `2026-07-21 17:45` `#origins-and-producers` I don’t know if this will help, but the Gesha growing at Mario in Esmeralda was also found to carry the JARC 74 genetic markers - `2026-07-21 18:51` `#origins-and-producers` The original goal of the genetic analysis was actually to show that T2722 is relatively rare. Ironically, though, the results also revealed the presence of the JARC 74 genetic markers alongside it - `2026-07-21 18:57` `#origins-and-producers` The information is actually coming from a Korean YouTuber, a roastery, and a green coffee importer who commissioned genetic testing in Taiwan. Once the full report is released—and it sounds like a much more detailed breakdown should be coming soon—I’ll share it with you. That’s why I found it interesting that, just a few days ago, I saw Elida (I think it was Elida) promoting one of their Geshas on Instagram as pure T2722 - `2026-07-21 19:07` `#origins-and-producers` A natural translation would be: The results turned out to be really interesting. The elongated green beans that looked like Gesha were identified as T2722 × Ethiopian Landrace, while the smaller, rounder green beans were identified as pure Bourbon. The results matched exactly what I had predicted just by visually sorting the beans. (Of course, with a larger sample size, this hypothesis could be confirmed more convincingly.) Attachments: - [A7302994-D334-4294-B067-9A0517076820.png](https://cdn.discordapp.com/attachments/1483078447734456415/1529173004909805608/A7302994-D334-4294-B067-9A0517076820.png?ex=6a679057&is=6a663ed7&hm=b844fb85152e771fc6b3f3484d05d1d3f756ff9f1336ea1411b13509503e57d0&) (image/png 1080x1350) - `2026-07-21 19:09` `#origins-and-producers` Anyway, once the full report is released, I’ll definitely show it to you - `2026-07-21 19:27` `#origins-and-producers` It actually all started with a simple question: “Is Abaya Gesha really Gesha?” To investigate that, they ran genetic tests on Esmeralda Mario Gesha, Esmeralda Bourbon, two Abaya Geshas, and two Ethiopian landrace samples. The results showed that—at least for the samples from Mario—the Gesha wasn’t pure T2722, but rather a hybrid. It definitely sparked a lot of discussion… but yeah, that’s basically what happened - `2026-07-21 19:34` `#origins-and-producers` By the way, one of the Abaya Geshas was identified as 74, while the other showed a hybrid profile between 74 and Sidama heirloom lol - `2026-07-21 23:00` `#origins-and-producers` I think they had to do some amplification because there wasn’t enough sample to work with. I’m not really an expert on that stuff though. 😂 Either way, it’s causing quite a stir - `2026-07-21 23:03` `#origins-and-producers` the only way to know for sure is to compare it against a genuine T2722 - `2026-07-21 23:25` `#cupping` Hmm, it doesn’t have the best reputation. It’s sold as ES, but a lot of people believe it’s actually MG - `2026-07-21 23:35` `#cupping` When I tasted samples that actually came from ES, they definitely had that distinctive ES character. The problem was that, after they became famous, the quality of the coffees they started selling fell well short of what expected from ES. A lot of people also said the flavor profile and overall quality were much closer to what they'd associate with MG's terroir. Because of that, I've kept a bit of distance from them. There have also been a few other negative rumors floating around, so I'd rather just stay cautious. - `2026-07-21 23:52` `#cupping` What do you think of Bahia? Melbourne Coffee Merchants seem to be promoting coffees from that region quite a bit [Back to index](#index) ## dougssg _No messages captured._ ## naomi (car7iern) _No messages captured._